Tandoori Chicken And Egg Cheela Rolls Recipe

About this recipe

Tandoori Chicken and Egg Cheela Rolls are a vibrant and nutritious breakfast option, combining tender, spiced tandoori chicken with fluffy egg cheelas wrapped into a flavorful roll. The dish is perfectly balanced with a medium spice level, making it a delightful start to the day for an active family looking to enjoy a protein-rich, weight-loss-friendly meal. The tandoori marinade infuses the chicken with bold Indian flavors, while the egg cheelas add a soft, savory layer to the rolls. Served hot, these rolls are ideal for a hearty breakfast or brunch.

Ingredients

• - Chicken Breast
• 200 g Dahi
• - Tandoori Seasoning 50g
• 200G Adrak Lasun Paste (200g)
• 6 pcs White Eggs
• - Besan
• 50 g Cumin Powder
• 100 g Salt
• 250 ml Olive Oil
• 1 pc (approx. 250g-500g) Lettuce Iceberg
• 50 g Black Pepper Powder
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 20 g Turmeric Powder

Instructions

1. 1. Marinate the chicken by mixing yogurt, tandoori masala, turmeric, chili powder, ginger-garlic paste, and lemon juice in a bowl. Coat the chicken and let it rest for at least 30 minutes.
2. 2. Preheat a grill pan or oven to 200°C (392°F). Cook the marinated chicken for 15-20 minutes, turning occasionally, until fully cooked and slightly charred. Remove and slice into thin strips.
3. 3. In a bowl, whisk eggs with gram flour, cumin powder, black pepper, salt, and chopped coriander leaves until smooth.
4. 4. Heat 1/2 tbsp of oil in a non-stick pan over medium heat. Pour a ladle of the egg mixture to form a thin cheela (pancake). Cook for 1-2 minutes on each side until golden. Repeat for all cheelas.
5. 5. Assemble the rolls by placing a lettuce leaf on each cheela, adding sliced tandoori chicken on top, and rolling tightly. Secure with toothpicks if needed.
6. 6. Serve the rolls hot and enjoy them as a protein-packed breakfast.